Christmas Hot Chocolate


Item No. 341982

Out of stock

Add to cart options

Product Actions

Code: 341982

Additional Information

Gift Messaging

Personalise your gift for free with a message at checkout.

  • Description

    Inspired by the hot chocolates we’ve tried in cities across Europe, we’ve blended our signature Luxury Hot Chocolate with a hint of allspice, cinnamon, nutmeg and cloves. The subtle flavour of spiced plum reminds us of snowy winter markets, surrounded by the scent of steaming glühwein…

    Weight: 350g

  • Ingredients

    Sugar, Cocoa (40%), Dextrose, Flavourings. Contains Cocoa solids 40% minimum.

    Suitable for vegetarians and vegans.

    Blended and packed in the UK.
    Store in a cool dry place.

    Nutritional Facts Per 100g (as sold) Per 20g (as sold)
    Energy (kJ) 1681 336
    (kcal) 399 80
    Fat 8g 2g
    of which are saturates 5g 1g
    Carbohydrate 67g 13g
    of which are sugars 58g 12g
    Protein 9g 2g
    Salt 0g 0g

Christmas Hot Chocolate Collection

From our three-flavour Hot Chocolate Stacking Tin to our special edition spiced Christmas Hot Chocolate, and everything in between, our showstopping collection is a chocoholic’s dream.

Recipe: Christmas Hot Chocolate Cheesecake


Biscuit Base

300g digestive biscuits

150g unsalted butter

Cheesecake Filling

750g Full-fat cream cheese

75–100g Whittard Christmas Hot Chocolate powder

300ml double cream


150ml double cream

2tbsp icing sugar

1 chocolate Flake, crushed

Whittard Mini Marshmallows


Biscuit Base

Blitz your biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin.

Melt your butter, and mix in with the biscuits.

Press down into the bottom of an 8"/20cm springform cake tin.

Cheesecake Filling

Add your cream cheese and hot chocolate powder to a large bowl and whisk until smooth.

Add in your double cream and whisk again until lovely and thick.

Spread the mixture over the biscuit base and set in the fridge for at least 5–6 hours (preferably overnight).


Whip together your double cream and icing sugar and pipe over the cheesecake.

Sprinkle over the crushed Flake and mini marshmallows.